Pad Thai salad with chicken

Ingredients for 2 servings:

• 3 tbsp sesame oil
• 3 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tbsp chili flakes
• 1 lime(s), juice
• 1 garlic clove(s)
• 1 large cucumber(s)
• 2 carrots
• 2 spring onions
• a few sprigs of mint
• a few stalks of coriander
• 250 g chicken breast

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 54 minutes

Asian-inspired and light salad

For the dressing, mix all ingredients well, finely chopping or pressing the garlic clove first. Fry the chicken breast in a pan with a little oil until golden brown on both sides, then cut into bite-sized pieces. Use a vegetable peeler to peel thin strips all around the cucumber and carrots to create thin, long spaghetti. Finely chop the spring onion, mint, and cilantro leaves and mix everything well. Combine the chicken, lettuce, and dressing in a bowl and let stand for at least half an hour. Nutritional values: 380 kcal, 20 g carbs, 21 g fat, 28 g protein per serving.